Making Paste di Mandorle

Beautiful almond trees adorn the Sicilian countryside and in late February and March these trees come into blossom with delicate pinkish white flowers and the scent is overwhelming. The almond blossoming is celebrated at this time in one of Sicily's most famous festivals signifying that Spring is awakening on the island. This festival is held in Agrigento a town in Southern Sicily well known for the famed Valley of the Temples which sets the scene for the festivities. It is when the town of Agrigento literally goes nuts!!!

Almond in Italian is "Mandorla" and in Sicilian dialect "Mendula".

The almond tree was brought to Sicily by the Ancient Greeks who knew how to make a type of marzipan with ground almonds and honey. The Arabs introduced sugar cane to Sicily and it was this combination that started the great tradition of Sicilian marzipan.

A sharp tongue in Sicilian dialect is "Pizzuta" which also refers to the famous sweet almonds grown around the island. The name derives from the shape of the shell that curves round and ends with a point. The hard shell protects the nut from the Sicilian sun and allows it to be stored for longer. These nuts melt in your mouth and are rich and full of sweet oil. Almonds are usually harvested in late summer when the flavour is at its most intense. Some of the best almonds are said to come from the area of Avola in the south eastern corner of Sicily.

When we visit the street food markets in Sicily we can buy these almonds that are sold in many ways from whole, chopped, flaked and ground.

I love almonds, so much so that I named my Blog after them.

There are many ways to enjoy almonds and they are a staple ingredient in many Sicilian dishes and sweets.

During the pandemic it was not possible for us to travel to Sicily for almost two years due to cancellations and travel restrictions and so I found solace in my London kitchen baking our favourite treats from our beloved island.

Paste di Mandorle Siciliana, not to be confused with biscotti or with marzipan paste, is a soft almond treat. You will spot them in the windows and display cabinets of every patisserie in Sicily and they are made by combining ground almonds, eggs, icing sugar and honey, creating a soft, moist and slightly sandy paste before being baked. When baked they are crisp on the outside and chewy inside. They are most enjoyable with coffee and you might find one given to you in a cafe or bar to accompany your beverage. You will find each almond delicacy is lovingly packaged by hand and individually wrapped in cellophane wrap and either presented to you on a card tray wrapped with paper and ribbon or for easy transit in boxes decorated with colourful photos of the island.

Paste di Mandorle make the perfect souvenir to bring home for family or friends or even yourself, but what happens once you have eaten them all?

Simple! Make them yourself!

With Easter coming they make a perfect sweet treat as gifts.

Recipes vary all over the island with some using only egg white and some the whole egg, some use honey and some do not, and some recipes are top secret.

The recipe I use is by food writer and cook book author Rachel Roddy who is from London and now lives in Rome who is also a big fan of Sicily and Sicilian cooking. Rachel's simple recipe uses just four ingredients and makes around 15 to 20 treats and of course for a true Sicilian Paste di Mandorle it is best to use Sicilian almonds and Sicilian Lemons.

Ingredients;

300g Ground Almonds

200g Icing Sugar plus extra for dusting

Zest of a Lemon

2 Medium Eggs

Method;

First I mix the ground almonds, sieved icing sugar and lemon zest in a bowl. I gently beat the eggs in a cup with a fork and add it to the almond mixture, then mix it all together into a soft sticky grainy textured dough.

I dust my hands with some icing sugar then with a tablespoon scoop out walnut sized lumps of dough and roll it in the palms of my hands into a little ball.

I dust the dough balls with some icing sugar then put them on a baking tray lined with greaseproof paper making sure that each ball is well spaced. I make an indentation in the centre of each ball and usually add a whole almond to a few.

They bake at 180° for around 20 minutes and when they look golden brown and slightly cracked I take them out of my oven and leave them to cool.

Rachel's recipe advises that the Paste di Mandorle will keep in an airtight tin for up to a month but sweet treats do not last long in our house.

I always put some into cellophane gift bags for my friends and family and tie them with a cute piece of ribbon. Pasta di Mandorle are also ideal for wedding favours for wedding guests.

I hope you enjoy baking this sweet taste of Sicily, let me know how you get on !!!!!

You can follow Rachel Roddy on Instagram @rachelaliceroddy